From: Chef Joanna Fioravanti, Gilmore's Restaurant, Downington, PA. Yield: 8 servings.

3 ripe avocados from Mexico, divided

1 lb. lump crab meat

½ cup sour cream

¼ cup coarsely chopped cilantro

3 Tbsp. lime juice

2 Tbsp. finely chopped shallot

2 Tbsp. seeded and finely chopped jalapeno

¾ tsp. salt, divided

¼ tsp. ground black pepper

1 green plantain, peeled

1 tsp. grated lime zest

as needed, vegetable oil

2 plum tomatoes (about 1 cup), peeled, seeded, chopped

8 slices ripe Avocado from Mexico

Pit, peel and dice 2 of the avocados; reserve. In a bowl, combine crab, sour cream, cilantro, lime juice, shallot, jalapeno, ½ tsp. of the salt and the pepper. Gently fold in reserved diced avocado; cover surface with plastic wrap, pressing gently to prevent darkening. Refrigerate until ready to use.

Just before serving, thinly slice plantain (on a mandolin, if available). Combine lime zest and remaining ¼ tsp. salt. In a deep skillet, heat oil to 350°F. Fry plantain slices in batches until golden; drain on paper towels. Sprinkle with lime zest mixture.

Divide crab mixture into 8 martini or wine glasses; sprinkle with tomato. Garnish each serving with an avocado slice. Serve with plantain chips.